Provencal Pasta With Basil and Anchovy

By Chef Kate on August 25, 2005

100.00%;

2 Reviews

Photo by Rita~

Prep Time: 25 mins

Total Time: 25 mins

Servings: 6

Photo by Rita~

About This Recipe

"This lovely dish -- Pates au Pistou a l'Anchois -- is by way of Richard Olney in "Lulu's Provencal Kitchen." It is a not uncommon way to serve pasta in the south of France where, as here in the States, most dried pasta is imported from Italy."

Ingredients

1/4 teaspoon
coarse salt

1/4 teaspoon
fresh coarse ground black pepper

3
garlic cloves, crushed and peeled

12
anchovy fillets, drained
( if using salt-packed anchovies, use 6 and split each one after saoking off the excess salt)

1 cup
fresh basil leaf, packed

2/3 cup
extra virgin olive oil

1 lb
dry pasta
( penne, farfalle or the like)

freshly grated parmesan cheese

Directions

Bring a large pot of generously salted water to a full boil and add the pastam cooking tll al dente (for penne, about 12 minutes).

On a cutting board, sprinkle the crushed garlic cloves with the salt and pepper.

Using the back of a fork, mash the garlic into a paste.

Add the anchovies and keep mashing.

Scrape the paste into a mortar, add the basil, and begin pounding with a wooden pestle until the mixture resembles a puree.

Now, add the oil slowly, pounding all the while with your pestle.

Note: You can do this in a blender or food processor, but purists (like myself) will tell you that the pistou will not taste or look the same if the basil is chopped with a blade.

When your pasta is ready, place your serving bowl (heat-proof)in the sink.